Egyptian Basbousa with Coconut and Almonds

What you need

• 300 g (1 1/2 cups) sugar, for the syrup
• 420 ml (1 3/4 cups) water
• 1 small cinnamon stick, optional
• 1 tsp lemon juice
• 140 g (10 tbsp) butter, melted, plus extra for the tin
• 200 g (1 cup) caster sugar, for the cake
• 245 g (1 cup) plain whole-milk yogurt
• 340 g (2 cups) coarse semolina
• 60 g (3/4 cup) desiccated coconut
• 80 ml (1/3 cup) whole milk
• 1 tsp baking powder
• 1 pinch salt
• 30 g (1/4 cup) blanched almonds, halves or whole

Method

Restated from the original video

1. 1

   Start with the soaking liquid: put the sugar, water and cinnamon in a small pan and bring to a boil, stirring until the sugar dissolves.

2. 2

   Simmer for 5 min until slightly thickened, stir in the lemon juice and leave to cool completely. Remove the cinnamon.

3. 3

   Heat the oven to 160 °C (325 °F) and butter a 23 cm (9 in) round or square tin.

4. 4

   In a large bowl, stir the caster sugar into the yogurt until mostly dissolved.

5. 5

   Add the semolina, coconut, milk, baking powder and salt and stir into a thick batter.

6. 6

   Stir in the melted butter, then leave the batter for 10 min so the semolina absorbs it.

7. 7

   Spread the batter in the tin and smooth the top with a wet spatula.

8. 8

   Score the top into diamonds with a knife and press an almond into the centre of each one.

9. 9

   Bake until deep golden on top and firm in the middle, 40-45 min.

10. 10

    Spoon the cooled sugar water evenly over the hot cake straight from the oven. It will sizzle and soak in.

11. 11

    Leave for at least 1 hour so the cake drinks it all in, then cut along the scored lines to serve.

Imported from mayakitchenette.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.